Soup Recipes

Amish Chicken Corn Soup (serves 16)
2 large cans Chicken Broth (12cups)
2# boneless Chicken Breast, cubed
1 cup chopped Onion
1 cup chopped Celery
1 cup shredded Carrots
3 Chicken Bouillons cubes
2 cans Cream Style Corn style Corn
2 cups uncooked Egg Noodles
¼ cup Butter
1 tsp. Salt
¼ tsp. Pepper
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.  Season with salt and pepper.

Black Bean Chicken Chili
2 c. cooked cubed chicken
2 15 oz. cans black beans, drained
4 oz. diced green chilies
2 15 oz. cans diced tomatoes
1 pkg. Schilling chili seasoning
1 c. chicken broth

Broccoli Chowder
Taste of Home Feb/Mar 2006, Recipe (serves 6)
4 cups fresh Broccoli florets
2 medium Potatoes, diced
1 ½ cups Water
2 medium Carrots, thinly sliced
1 large Onion, chopped
1 Celery Rib, finely chopped
4 cups Milk, divided
2 tsp. Chicken Bouillon granules
1 tsp. Worcestershire Sauce
¾ tsp. Salt
½ tsp Pepper
⅓ cup Flour
1 cup cubed Velveeta Cheese
In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 8 – 10 minutes or until vegetables are tender,   Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in cheese just until melted.

Cheddar Chowder
Zion cookbook,  page 11
2 cups Water
2 cups diced Potatoes
½ cups diced Carrots
½ cups diced Celery
¼ cup diced Onions
1 tsp. Salt
¼ tsp. Pepper
1 cup diced Ham
¼ cup Butter
¼ cup Flour
2 up Milk
2 cup grated Cheddar Cheese
Put potatoes, carrots, celery, and water divided equally in two pots.  Bring to a boil and cook just until starting to be tender.  To make White Sauce, melt butter in pan.  Add flour and stir until smooth.  Add milk and cook and stir until thickened.  Add grated cheese and stir until melted.  Add sauce equally to undrained vegetable pans and heat thoroughly but DO NOT BOIL.

Cheese Burger Soup:
1/2 pound Ground beef
3/4 cup onion, chopped
3/4 cup carrots, chopped, or shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups potatoes, peeled & diced (1 3/4 pounds)
1/4 cup flour
8 ounces processed American cheese, cubed (2 cups)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3 to 5 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.
Makes 8 servings (2 1/4 quarts)

Cheesy Chili (4 ½ times)
2#  ground Beef
2 medium Onions, diced
2 cloves Garlic, minced
3 Cans diced Tomatoes with Green Chiles, Undrained (10oz. each)
1 28 oz can  diced tomatoes
2 cans (4 oz. each) Green Chili, diced
½ tsp. Pepper
1 tsp. Chili Powder
1 ½ # Velvetta (or up to 2#)
In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain and rinse.  Stir in the tomatoes, chilis and pepper and bring to a boil.  Reduce heat, simmer uncovered for 10-15 minutes.   Stir  in cheese until melted.  Serve immediately or allow to cool before freezing.  May be frozen up to 3 months.
To use frozen chili:  Thaw in the refrigerator; heat in a saucepan or microwave.
Yields 3 quarts (13 ½ quarts)

Chicken Noodle Soup:
3 Chicken breast, halves
Cook chicken breast halves in enough water to cover them. Cook until done and then drain the broth from the chicken and let cool. Take off excess fat from broth when it has set. Take skin and bones from chicken and dice up. Set aside for later. (This is easiest if done a day ahead of time to give the broth time to set)
1 large Carrot, diced
1/2 large Onion, diced
1 1/2 Celery stalks with leaves, diced
2 quarts Chicken Broth, (use broth from above, or canned)
Chicken, cooked and diced
6 oz. Noodles, small
1 tsp. Salt and 1/4 tsp. Pepper to taste
3/4 tsp. Parsley
1/2 tsp. Sage
1/4 tsp. Garlic Powder
Put Chicken broth into a kettle and add onions, carrots and celery. Bring to a boil and cook until vegetables are tender. Add cut up chicken. Add noodles and cook until tender. Season and serve.

Clam Chowder
6 slices bacon
1 cup diced sweet onion
2 (8 oz.) cans minced clams
8 oz. water
1 lb. (3 medium) potatoes, pared and diced to make 3 cups
4 T flour
3 cups light cream
1 tsp. salt
pepper to taste
1 cup milk
In a large, wide saucepot gently fry the bacon until crisp; remove bacon, drain on brown paper and crumble. To the bacon drippings add the onion. Fry gently, stirring often until a rich, dark golden brown. With a slotted spoon remove the onion. Drain the liquid from the clams (reserve the clams) and add to the drippings in the saucepot along with 8 oz. water and the potatoes. Boil gently until the potato is tender. Gradually stir about a cup of the cream into the flour, keeping smooth; add to the potato mixture with the remaining cream, the drained clams and the salt and pepper. Cook over moderately low heat, stirring constantly, until thickened. Stir in the milk, bacon, and onion; reheat. Makes 8-10 servings.

Corn Chowder with Tomato Basil Salad (from Oregonian Food Day)
4 ears Corn, shucked or 3 cups frozen corn
4 cups chicken broth
2 cups water
1 bay leaf
2 Tbls. Butter
1 ½ cups onions, chopped
1 red or orange pepper
2 Tbls. flour
1 potato, chopped (1/2”)
Salt and pepper
1 pinch Cayenne Pepper
1 cup shredded Cheese
Salad:
1 Tomatoes, seeded & chopped
2 Tbls. Fresh Basil, chopped
2 Green Onions, chopped
Combine and set aside.
If using fresh corn:
Remove all silk from corn.  Cut corn kernels off cobs with sharp knife, being careful not to shave off the hard cob itself.
Put corn cobs, broth, water and bay leaf in large soup pot over high heat.  Bring to boil, cover, reduce heat and simmer 30 minutes.
Strain the stock into large bowl; discard bay leaf and corn cobs.  Or, for extra flavor, scrape the corn cobs with the back of a knife to get all of the bits of corn and add to the stock.  Put the cobs in the garbage.  Follow the following directions with fresh corn, also.
If using frozen corn:
Put a large soup pot on the burner and add the butter.  Add the onions and the pepper to the butter and cook 8 minutes, stirring constantly.
Stir in the flour and cook for 1 minute, stirring constantly.  Slowly add chicken broth and bring to a boil.
Add half of the corn kernels, potato and ½ tsp (4 tsp.) Salt.  Cover and reduce heat and simmer for 20 minutes or until the potatoes are tender.  If to thick add up to 16 cups of water—only add as much as needed.
Stir in the remaining corn kernels and the cayenne pepper and cook for another 5 minutes.  Taste the soup and add salt and pepper as needed.
Turn the soup down to very low and gradually whisk in cheese until completely melted.  If you prefer thicker chowder, smash some of the potatoes against the side of the pot to thicken the soup.  Ladle the soup into bowl and gently spoon the salad garnish on top of the soup.

Creamy Corn Chowder:
2 small Potato's
6 slices Bacon
1 medium Onion
1 stalk Celery
3 Tbsp. Butter
1/4 cup Flour
4 cups whole Milk
1 can(15 oz.) Creamed Corn
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Paprika
Peel and dice potatoes into small pieces (should equal about 1 cup). Cook until just tender; set aside.
Dice bacon and fry until crispy. Drain and set aside.
Saute onion and celery in 3 Tbls. butter or bacon fat until soft.
Sprinkle flour over onion and celery; cook, stirring constantly, for one minute. Gradually stir in milk; bring almost to a boil over medium heat, stirring constantly.
Stir in corn, potatoes, bacon and seasonings. Serve hot.

Easy Sausage Chowder
1# ground Sausage (Jimmy Deans)
1 medium Onion, chopped
4 cups diced Potatoes
3 cups Water
2 Tbs. minced fresh Parsley or 2 tsp. dried Parsley
1 Tbls. minced fresh Basil or 1 tsp. dried Basil
1 tsp. Salt
⅛ tsp. Pepper
1 can whole kernel Corn, drained (15 ¼ ounces)
1 can cream style Corn (14 ¾ ounces)
1 can (12 oz.) evaporated Milk
In a soup kettle or Dutch oven over medium heat, brown the sausage and onions.  Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.  Add remaining ingredients; cook 5-10 minutes linger or until heated through.
Yield: 12 servings (about 3 quarts)

Garden Chowder
½ cup Green Pepper, diced
½ cup Onion, diced
¼ cup Butter
1 cup each: Potato, Celery,
Cauliflower, Carrot & Broccoli, diced
3 cups Water
3 Chicken Bouillon Cubes
1 tsp. Salt
¼ tsp. Pepper
½ cup Flour
2 cups Milk
1 T. fresh Parsley, minced
3 cups (12 oz.) Cheddar Cheese, shredded
In a Dutch oven or soup kettle, sauté green pepper and onion in butter until tender.  Add diced vegetables, water, bouillon, salt and pepper.  Bring to a boil.  Reduce hat; cover and simmer for 20 minutes or until the vegetables are tender.  Combine flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Add the parsley.  Just before serving, stir in the cheese until melted.  Yield: 6-8 servings (2 quarts)

Ground Turkey & Barley Vegetable Soup
1 lb. lean ground turkey
5 cups chicken broth
1 - 14 1/2 oz. can diced tomates undrained
1 cup vegetable juice (I used chicken broth)
1/3 cup quick-cooking barley
1/3 cup dry split peas, rinsed and drained
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/4 tsp dried basil, crushed
1/4 tsp black pepper
1 bay leaf
2 stalks celery with leaves, cut into 1/2" pieces (1 cup)
1 medium carrot, cut into 1/2" pieces (1/2 cup)
Cook ground turkey in lightly oiled Dutch oven about 5 minutes or until no longer pink, stirring occasionally.  Drain off any fat.  Stir in water, tomatoes, vegetable juice, barley, split peas, 3/4 tsp salt, oregano, basil, black pepper and bay leaf.  Bring to boiling, reduce heat.  Simmer, covered for 30 minutes.
Stir the celery and carrot into the turkey mixture.  Simmer covered, for 30 minutes more or until vegetables and barley are tender.  Remove bay leaf.  Season to taste.  6 servings.

Hearty Broccoli Soup (Yields 8 cups)
As with any soup you can use more or less vegetables or even different ones. ThIs soup can be served chunky or pureed.2 cups potatoes (diced)
1 cup onion (chopped)
1 cup carrots (thinly sliced)
1/2 cup celery (minced)
1 cup water
Cook together for 5 minutes.
2 cups broccoli (chopped)
Add and continue to cook an additional 5-10 minutes.
3 cups milk
2 chicken or vegetable bouillon cubes
1 teaspoon Worcestershire sauce salt and pepper to taste
Add and heat to boiling.
1 cup milk
1/3 cup flour
Blend until smooth in a small bowl. Stir into the soup and cook just until thickened. Turn off heat.
1 cup Swiss or sharp cheddar cheese (shredded)
Add and stir until melted.
Broccoli-cauliflower variation: Replace the carrots and celery with chopped cauliflower.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
Copyright 2005 by Herald Press, Scottdale, PA 15683.  Used by permission.
To order call 1-800-245-7894.  www.heraldpress.com

Hearty Cauliflower Soup:
1 quart Cauliflower flowerets
1 cup thinly sliced Carrots
2 cups Water
1 Tbsp. Butter
1/2 cup chopped Onions
2/3 cup Flour
3/4 tsp. Salt
1/8 tsp. Pepper
3 cups Milk
1/2 lbs. Velveeta Cbeese, cubed
In a saucepan, cook cauliflower and carrots in water until tender. Set aside but do not drain. In a skillet over medium heat, saute onions in butter. Add flour, salt and pepper. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add Cauliflower, carrots and cooking liquid and heat through. Stir in the cheese until melted. Yield 8 servings.

Italian Sausage Soup
1 lb. package Italian sausage (casings removed, if in casings)
1 onion, chopped
1 cup minced celery
1 cup minced carrot
3 14-oz. cans beef broth
2 14.5 oz. cans diced tomatoes with basil, oregano, and garlic
1 16 oz. can red kidney beans, drained
1 16-oz. can light red kidney beans, drained
1 15.5-oz. can great Northern beans, drained
2 cups ditalini pasta (salad macaroni)
1 tsp. salt
1 tsp. ground black pepper
In a large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned.  Drain well.  Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat.  Reduce heat, and simmer for 20 minutes.  Add pasta; simmer for 8-10 minutes, or until pasta is tender.  Stir in salt and pepper.  10-12 servings.

Kielbasa-bean slow cooker soup
4 (14.5 oz.) Chicken broth
16 oz. low fat smoked Sausage, cut in half lengthwise and then slice
15 oz. canned Pinto beans, rinsed and drained
15 oz. canned Black beans, rinsed and drained
4 medium carrots, sliced
3 stalks Celery, chopped
1 large Onion, chopped
1 tsp. Thyme
Pepper
1 (14.5 oz.) caned diced tomatoes with chilies
Mix all ingredients, except tomatoes, in a 5 to 6 quart slow cooker (crock-pot).  Cover and cook on low-heat setting at least 6 hours or until beans are tender.
Stir in tomatoes, cover and cook on high-heat setting until heated through, about 15 minutes more.  Yeild: 8 one cup servings

Leek Soup
1 lb. Hamburger or Sausage or mixed
1 lb. Leeks, (4 cups chopped)
2 cans Mushroom Soup
8 oz. Mushrooms (Fresh), chopped
8 oz. Cream Cheese
7 cups Water
Brown meat in skillet.  Add water. Add leeks and let cook 10 minutes or until soft.  Add chopped mushroom.  Let boil 5 minutes.  Add soup and heat through.  Add cream cheese right before serving, allowing enough time for cheese to melt.  Add more water if soup is too thick.

Navy Bean with Ham Soup:
1 lb. Navy Beans
2 quarts boiling water
2 carrots, diced (can use food processor with the slicing blade in)
1/2 cup Onion, chopped
3/4 cup Celery, diced
Ham, diced
Salt and Pepper to taste
Wash beans and soak in boiling water overnight.
Pour off water and then put on stove with 2 quarts water. Add celery, onion, carrots and ham and simmer until beans are tender. Do not cook so hard that beans turn to mush. Season soup and serve.
This soup should be out on the stove by nine o'clock (to be ready for noon).

Potato – Ham Soup
3 cup diced potatoes
¼ cup diced onions
½ cup diced celery
1 cup diced carrots
½ tsp. Salt
2 tsp parsley flakes
¼ cup butter
water to cover
1 ½ tsp chicken bouillon
1 qt. Milk
3 tbsp. Flour
½ lb. Velveeta cheese
1 ½ cup cubed ham
Cook vegetables, salt, parsley, water, butter and bouillon for 10-15 minutes.  Mix milk with flour and add to hot vegetables.  Cook until thick.  Add cheese and ham.   Simmer until cheese is melted.

Southwest Chicken Barley Soup
1 medium Onion, chopped
1 Garlic clove, minced
1 T. oil
3 cups Water
2 (15 1//4 oz.) cans whole kernel Corn, drained
2 (15 oz.) cans Black Beans, rinsed and drained
2 (14 1/2 oz.) cans Tomato Sauce
2 (14 1/2 oz.) cans diced Tomatoes, undrained
2 (14 1/2 oz.) cans Chicken Broth
1/2 cup Pearl medium Barley
4 oz. can chopped green Chiles, drained
1 T. Chili powder
3/4 tsp. Cumin
3 cups diced cooked Chicken or Turkey
Sauté onions and garlic in oil until tender.  Add the next 10 items and bring to a boil.  Reduce heat.  Cover and simmer for 45 minutes.  Stir in meat and cook about 15 minutes more or until barley is tender.

Vegetable Tortelline Soup
½ Onion, diced
2 cloves Garlic, minced
1 T. Olive Oil
3 (14 ½ oz) cans Beef Broth
1 (15 oz.) can diced Tomatoes*
½ cup Picante Sauce
1 t. dried Basil
1 pkg. (7 – 9 oz.) dried tortilini**
⅓ cup Parmesan Cheese
In a large saucepan cook onion and garlic in olive oil until tender.  Add broth, tomatoes, picante sauce and basil.  Bring to a boil.  Stir in tortellini; simmer 15 minutes until totellini is tender.  Sprinkle parmesan over soup in bowls.
*  We pureed the tomatoes so they weren’t in such big chunks.
** I used fresh/frozen Tortellinni (Three Cheese and Three Cheese & Roasted Garlic Tortellini) found usually by the lunch meats and cheese.

Wild Rice Soup: (Canby Herald 2005)
2/3 cup Wild Rice
1 cup Potatoes, finely grated
1 medium Onion, minced
2 cups Chicken Broth
2 Tbsp. Butter
1 quart Milk
2 Tbsp. Flour
1 1/4 tsp. Salt
1/4 tsp. Pepper
1 tsp. Parsley Flakes
8 ounces Velveeta cheese
10 strips Bacon, diced and cooked
Cover wild rice with water in a cooking pot. Simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook. Drain and set aside. Combine broth and butter in a soup kettle. Add grated potatoes and minced onions. Reserving 1/4 cup milk, pour remaining milk into soup kettle. Stir often to avoid scorching. Add flour to remaining milk and stir into kettle until soup is creamy and smooth in texture. Season with salt and Pepper: stir in rice, parsley flakes, cheese and bacon. Heat until cheese melts. Serves 8 to 10.

Zucchini Garden Chowder
"My friend served this at a playgroup and I loved it because it tasted good and was full of vegetables, which I am always trying to get into my children," says contributor Kerry Stutzman.  Serves 6-8
2 tablespoons butter or margarine
Melt in soup pot over medium heat.
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped; or 1 teaspoon dried)
Add and saute until tender.
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
2 cups tomatoes (chopped)
11/2 cups evaporated milk
2 cups corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 cups cheddar cheese (shredded)
1/4 cup Parmesan cheese (freshly grated)
Just before serving add and stir until melted. Add pinch of sugar to taste and garnish with chopped fresh parsley (optional).
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
Copyright 2005 by Herald Press, Scottdale, PA 15683.  Used by permission.
To order call 1-800-245-7894.  www.heraldpress.com